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Phd Dissertation Roger Philip Aidoo January 2015

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Phd Dissertation Roger Philip Aidoo January 2015 “Wisdom is the principal thing; therefore get wisdom. And in all your getting, get UNDERSTANDING”. Proverbs 4:7 Promoters: Prof. dr. ir. Koen Dewettinck Ghent University Department Food Safety and Food Quality Laboratory of Food Technology and Engineering Prof. Emmanuel Ohene Afoakwa University of Ghana Department of Nutrition and Food Science Faculty of Science Dean: Prof. dr. ir. Guido Van Huylenbroeck Rector: Anne De Paepe Roger Philip Aidoo Functionality of inulin and polydextrose in stevia or thaumatin sweetened dark chocolate Thesis submitted in fulfillment of the requirements for the degree of Doctor (PhD) in Applied Biological Sciences Dutch translation of the title: Functionaliteit van inuline en polydextrose in met stevia of thaumatine gezoete donkere chocolade For citation: Aidoo, R. P. (2014). Functionality of inulin and polydextrose in stevia or thaumatin sweetened dark chocolate. PhD thesis, Ghent University, Belgium. ISBN-number: 978-90-5989-769-4 The author and the promoters give the authorization to consult and to copy parts of this work for personal use only. Every other use is subject to the copyright laws. Permission to reproduce any material contained in this work should be obtained from the author. Table of contents Table of contents TABLE OF CONTENTS ................................................................................................................... I LIST OF ABBREVIATIONS ............................................................................................................ IX SUMMARY .................................................................................................................................. X SAMENVATTING ...................................................................................................................... XIV OUTLINE OF THE RESEARCH ....................................................................................................... 1 CHAPTER 1: Introduction to chocolate manufacture 1.1 Chocolate history and types ................................................................................................. 5 1.2 World consumption of chocolate ......................................................................................... 8 1.3 Chocolate manufacturing processes .................................................................................. 12 1.4 Fat (cocoa butter) crystallization during chocolate manufacture ..................................... 14 1.5 Quality parameters in chocolate manufacture .................................................................. 17 1.5.1 Flow properties .................................................................................................... 17 1.5.2 Particle size distribution ...................................................................................... 20 1.5.3 Texture and Appearance ..................................................................................... 22 1.5.4 Microstructure ..................................................................................................... 23 1.5.5 Moisture .............................................................................................................. 24 CHAPTER 2: Industrial manufacture of sugar-free chocolates – Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development – a review 2.1 Introduction ........................................................................................................................ 27 2.2 Functionality of sucrose in chocolate manufacture ........................................................... 28 2.3 Alternative sweetening solutions in chocolate manufacture ............................................ 29 2.3.1 High potency sweeteners .................................................................................... 29 2.3.1.1 Stevia rebaudioside A ........................................................................... 29 2.3.1.2 Thaumatin ............................................................................................. 35 I Table of contents 2.3.2 Bulk sweeteners .................................................................................................. 38 2.3.2.1 Polyols (sugar alcohols) ........................................................................ 38 2.3.2.2 Tagatose ................................................................................................ 40 2.3.2.3 Trehalose .............................................................................................. 42 2.3.2.4 Isomaltulose .......................................................................................... 44 2.3.3 Low-digestible carbohydrate polymers ............................................................... 46 2.3.3.1 Polydextrose ......................................................................................... 46 2.3.3.2 Inulin and oligofructose ........................................................................ 49 2.3.3.3 Maltodextrin ......................................................................................... 51 2.3.4 Laxation and low – digestible carbohydrate polymers ....................................... 53 2.3.5 Applicability and suitability of different sweeteners and polymers in chocolate processing ..................................................................................................................... 53 2.3.5.1 Polyols ................................................................................................... 54 2.3.5.2 Intense sweeteners .............................................................................. 56 2.3.5.3 Carbohydrate polymers ........................................................................ 56 CHAPTER 3: Optimization of processing conditions and rheological properties using Stephan mixer as conche in small-scale chocolate processing 3.1 Introduction ........................................................................................................................ 62 3.2 Research strategy ............................................................................................................... 63 3.3 Materials and methods ...................................................................................................... 64 3.3.1 Raw materials ...................................................................................................... 64 3.3.2 Sample preparation using the Stephan mixer ..................................................... 64 3.3.3 Sample preparation using Buhler ElK’Olino Conche ........................................... 65 3.3.4 Analytical methods .............................................................................................. 67 3.3.5 Statistical analysis ................................................................................................ 67 3.4 Results and discussion ........................................................................................................ 68 II Table of contents 3.4.1 Effect of conching time and temperature ........................................................... 68 3.4.2 Effect of blade rotary speed ................................................................................ 72 3.4.2.1 Constant rotary speed for dry and wet conching ................................. 72 3.4.2.2 Variable rotary speed at constant dry conching speed ........................ 74 3.5 Conclusions ......................................................................................................................... 76 CHAPTER 4: Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture – Rheological, microstructure and physical quality characteristics 4.1 Introduction ........................................................................................................................ 78 4.2 Research strategy ............................................................................................................... 79 4.3 Materials and methods ...................................................................................................... 79 4.3.1 Raw materials ...................................................................................................... 79 4.3.2 Experimental design and sample preparation .................................................... 79 4.3.3 Tempering procedure .......................................................................................... 80 4.4 Analytical methods ............................................................................................................. 81 4.4.1 Rheological properties ......................................................................................... 81 4.4.2 Moisture .............................................................................................................. 81 4.4.3 Particle size distribution (PSD) ............................................................................ 81 4.4.4 Hardness .............................................................................................................. 82 4.4.5 Colour .................................................................................................................. 82 4.4.6 Microscopy .......................................................................................................... 82 4.5 Data analysis ......................................................................................................................
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